|| pecan pie ||

it’s pieday, piday, gotta get down on pieday!!! i hope you all were able to endulge in some delicious pie yesterday:) i don’t like many desserts but pie is yummdelish. i don’t know if there will ever be a crust that is as good as a glutenous one- but i sure loved this pie!

for the crust
2 c almond flower
2 tbsp melted coconut oil
1 flax egg ** (can use regular egg as well)
1/4 tsp sea salt

for the filling
12 medjool dates (remove the pits and soak in water for 4 hours)
2 c pecans (plus more for topping the pie)
1/4c almond milk
1.5 tsp cinnamon
2tsp vanilla extract
1/4 tsp nutmeg
2 tbsp melted coconut oil
1/2 tsp sea salt

for the crust
1. in a food processor combine all the crust ingredients
2. once the dough forms, press into a greased pie plate ( 9 inches)
3. bake @ 350f for about 10 – 12 minutes.

for the filling
1. combine all filling ingredients in the food processor
2. once everything is well combined spread into pie crust
3. top with pecans
4. let set in fridge for about 30 minutes

serve and enjoy:)

**flax egg: 1 tbsp ground flax seed & 3 tbsp water. refridgerate for a minimum of 15 minutes- up to an hour is best



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